Red Kitchenette

One Chef's Journey into Motherhood

  • Home
  • About
  • Recipe Index
  • Blog
  • Contact
  • As Seen In

Recipe: Vegetable Stir-Fried Rice

March 18, 2014 By Danielle Leave a Comment

veggie rice

This vegetable stir-fried rice is one of my weeknight go-to’s.  It’s ready in no time at all, is perfect for nights when I don’t want to think about cooking, and can easily be adapted to whatever ingredients I have on hand.  Best of all, it’s the perfect one pan meal combining whole grains, vegetables and protein.  Audrey loves it…though full disclosure: giving a baby a bowl full of rice often requires a little more clean up than usual.

Vegetable Stir-Fried Rice

9 months + up*

Makes approx. 4 servings 

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 eggs, lightly beaten
  • 1 ½ tablespoons canola oil
  • 1 small yellow onion, finely diced
  • 4 cups chopped vegetables (I use shredded carrots, broccoli florets and defrosted frozen peas)
  • 3 cups cooked brown rice
  • Toasted sesame oil for drizzling
  • 2-3 scallions, chopped, for garnish (optional)
  • Sriracha, for drizzling (optional if you’re feeling feisty)

In a small bowl, whisk together soy sauce and rice vinegar; set aside.

Heat sesame oil in a wok or nonstick skillet set over medium-high heat.  Once hot, add the eggs and scramble quickly, while flattening them against the bottom of the pan to form almost a crepe of sorts.  Once eggs are set (about 1 minute), transfer to a cutting board.  let cool and cut into thin strips; set aside.

Place wok/skillet back on the heat and add canola oil.  Add onions, let cook until they become translucent, around 4 or 5 minutes, stirring occasionally.  Add mixed vegetables and, continually tossing around the pan, cook for another 3-4 minutes, until the vegetables are tender.

Add cooked rice and chopped egg; toss well.  Add soy & vinegar mixture.  Stir well to make sure sauce is evenly distributed throughout.  Cook for another 2 minutes to combine flavors and heat through thoroughly.  Divide into bowls and drizzle with toasted sesame oil. Optional: Add chopped scallions and lightly drizzle with sriracha.

* For beginner babies, pulse a few times in the food processor before serving.  

Share this:

  • Email
  • Facebook
  • Twitter
  • Pinterest
  • Google
  • Print

Related

Leave a Comment · Filed Under: 9-12 months + Up, First Finger Foods, Gluten-Free, Lunch & Dinner

Subscribe!

Receive recipes, tips and ideas from Red Kitchenette in your inbox

« Recipe: Broccoli-Cheddar Bites
Recipe: Cinnamon Sweet Potato Muffins with Oatmeal Streusel »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search

Subscribe

Receive recipes, tips and ideas from Red Kitchenette in your inbox FREE!

Archives

Most Popular

Re-Post: Soft & Chewy Coconut Macaroons (GF, Vegan)

Re-Post: Soft & Chewy Coconut Macaroons (GF, Vegan)

Guest Recipe: Cheesy Spinach Bites

Guest Recipe: Cheesy Spinach Bites

Recipe: Banana Oatmeal Breakfast Bars

Recipe: Banana Oatmeal Breakfast Bars

Recipe: Baby Pasta Bolognese

Recipe: Baby Pasta Bolognese

{Grain Free} Apple-Cinnamon Granola

{Grain Free} Apple-Cinnamon Granola

Categories

  • 9-12 months + Up
  • Baby-Food
  • Breakfast
  • Drinks
  • First Finger Foods
  • Gluten-Free
  • How To's & Tips
  • Lunch & Dinner
  • Pregnancy
  • Seasonal Favorites
  • Sides
  • Snacks & Sweets
  • Toddler and Beyond
  • Vegan

Copyright © 2023 Red Kitchenette · Design by Chicky Design · Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.